- Joined
- Jul 12, 2007
- Location
- Aledo, IL
Gingerbread Nuts
From "A Plain Cookery Book for the Working Classes", By Charles Elme Francatelli, 1852
Ingredients, one pound of flour, half a pint of treacle (Blackstrap Molasses), two ounces of butter,
half an ounce of ground ginger, a pinch of allspice, a tea-spoonful of carbonate of soda, and
a pinch of salt. Mix all the above ingredients into a firm, well-kneaded stiff paste, divide this
into about twenty-four parts, roll these into shape like walnuts, place them upon greased baking-tins
at distances of two inches apart from each other and bake the gingerbread nuts in a rather brisk oven
for about fifteen minutes.
From "A Plain Cookery Book for the Working Classes", By Charles Elme Francatelli, 1852
Ingredients, one pound of flour, half a pint of treacle (Blackstrap Molasses), two ounces of butter,
half an ounce of ground ginger, a pinch of allspice, a tea-spoonful of carbonate of soda, and
a pinch of salt. Mix all the above ingredients into a firm, well-kneaded stiff paste, divide this
into about twenty-four parts, roll these into shape like walnuts, place them upon greased baking-tins
at distances of two inches apart from each other and bake the gingerbread nuts in a rather brisk oven
for about fifteen minutes.
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